Sweet Potato Salad

After a classic Greek Salad, this is one of my family's favourite salads to make. We make it for family get togethers and everyone loves it! It's also a good way to dress up sweet potatoes for someone who doesn't love them plain as chips. 

Ingredients:

3 Sweet potatoes

olive oil

1/2 pack low-fat feta cheese

1 package of spinach

3 tbsp pumpkin seeds (roasted)

1 lime

1/2 cup of sweet chilli sauce

3 tbsp soy sauce

1 tbsp sesame seeds (roasted)

The recipe is not my own, I got it from Sarah Percy, a daughter of someone my mom worked for, and she published it in the Guardian. The only thing my family does differently is add less feta, she uses an entire package, whereas we only use half to reduce some of the sodium.  

1. Pre-heat the oven to 400 degrees F and on a baking sheet, place peeled, sweet potatoes cut into discs

2. Drizzle with olive oil and cook for about 30 minutes or until soft

3. In a non-stick frying pan, roast the sesame seeds until they start to brown and then roast the pumpkin seeds until they brown and start to pop

4. In a small bowl, mix lime juice, sweet chilli sauce and soy sauce. Mix in the roasted sesame seeds

5. The salad assembly is in layers. First, layer the bottom of the bowl with spinach, then place a few sweet potato slices on top, and sprinkle with the pumpkin seeds and feta. On top of this layer, drizzle some dressing. Make another layer and drizzle again, until you have used up all of the ingredients.

Enjoy!

-A